Wow! I love this post. Chocolate Mud are my best sellers. Closely followed by Chocolate Orange brandy. Chocolate Raspberry, Rocky Road, Strawberry Delight, Lemon Curlers, Coconut Macaroons, Pina Colada, Vanilla Carmel and the list goes on. Each weekend we have a special on 1 flavor (depending on what the cake orders were like for that weekend) The price is slightly lower. But that's just so I can sell more and my freezer doesn't get over stocked, haha. rofl fat chance with cake balls.

Yes it is , I always get excited when I see the first cartons of egg nog in the grocery store. The last batch that I made was chocolate fudge cake with caramel icecream topping as binder. They never made it out of the house!!!!

Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.

I use the eggnog and caramel as a binder. I dip the eggnog ones in white chocolate flavored with eggnog candy oil drizzled with choc. The caramel ones I dipped in semisweet and drizzled with some melted caramels. I want to try caramel apple combo next.

Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.

Wonderful idea Bobwonderbuns!!!

The best kind I find are the melting wafers with a little shortening added to thin it out.

To dip, I use a skewer (if you have a dipping set use it) and I gently tap it to get rid of the acess chocolate, then i rotate them liek they are on a spit till they are dry enough to take off, this gets them perfectly round with no pooling at the bottom!

I personally like anything see thru. But for the dozen I found a long and thin clear plastic box from the floral supply store. Its intended for a single rose but holds the cake balls perfectly. I tie a bow on them, label it with the flavor or flavors when mixed and off they go.

Ok, I really want to try these again cuz the first time I made them they didn't turn out too well. so a few questions....what are you using to skewer the balls? I tried a slender bamboo stick and they fell off! Can you dip more than one ball at a time? And what do you all use to get fine drizzles on these? I used a small squeeze bottle but my lines were too thick. And drizzling from a spoon just doesn't do a neat enough job. Please help this hopelessly cake ball impaired baker. I so want these to turn out.

Thanks again for all these lovely recipes, I was just wondering if you could explain what you mean by crushed peppermint and crushed thin mints? (English is not my first language and I'm a bit confused )

And, does anyone have pictures of their cake balls? I'd love to see them